- 4
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Ingredients
- 1 pkg (9 oz) refrigerated cheese tortellini
- 1/4 cup roasted red pepper italian with parmesan dressing
- 2 cloves garlic, minced
- 1 can (14 1/2 oz) no salt added diced tomatoes, undrained
- 3/4 lb cooked medium shrimp
- 1 bag (6 oz) baby spinach leaves
- 1/4 cup chopped fresh basil
- 2 T parmesan cheese
Preparation
Step 1
- Cook pasta as directed on package. Drain and set aside
- Heat dressing on med-high heat; add garlic and cook 1 min. Add tomatoes and shrimp, mix well. Bring just to boil; stir in spinach; cover and simmer 1 to 2 min. until spinach is wilted, stirring occasionally
- Stir in pasta and basil, uncovered, 3 to 4 min. or until sauce is thickened
- Serve topped with cheese
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